Cheesy Black Bean Enchiladas

• In a second small bowl, combine tomato, cilantro, 2 TBSP onion, and a squeeze of lime juice to taste. Season with salt and pepper. • In a third small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • 4 SERVINGS: Use 4 TBSP onion.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until slightly softened, 2-3 minutes. Add remaining onion; cook until just softened, 2-3 minutes. • Add Southwest Spice, half the beans, and 2 TBSP reserved bean liquid (you’ll use more of each in the next step). Cook, stirring, until fragrant and warmed through, 2-3 minutes more. Season with salt and pepper. Turn off heat.

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining beans; cook, stirring, until slightly softened, 2-3 minutes. Add 3 TBSP remaining bean liquid (you may have some left over). Simmer until warmed through, 1-2 minutes. • Lower heat, then stir in 1 TBSP butter and salt (we used ½ tsp kosher salt). • Turn off heat; mash with a potato masher or fork until mostly smooth. Season with pepper. • 4 SERVINGS: Use 1/3 cup remaining bean liquid, 2 TBSP butter, and 1 tsp kosher salt.

• Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, and place enchiladas seam sides down in an 8-by-11-inch baking dish or large ovenproof pan. • In a bowl or liquid measuring cup, combine tomato paste, Tex-Mex paste, and ½ cup water. • 4 SERVINGS: Use a 9-by-13-inch baking dish or two smaller ones. Use ¾ cup water.